|Karen's Baked Eggplant|
1 medium eggplant
Cut eggplant in half lengthwise. Place
eggplant halves skin-side up on a cutting board. Beginning about one inch
from the crown of the eggplant, make four to five
Pick up eggplant and coat lightly with olive oil and salt. Place eggplant halves skin-up in a large baking dish. Between the “legs” of the eggplant, now place one piece of tomato, one piece of mozzarella, and one fresh basil leaf. Don’t be stingy with any of the ingredients!
Once all the slots have been filled, drizzle a little olive oil over the top.
Sprinkle a mixture of bread crumbs and grated parmesan cheese on top of each eggplant section. Add a small amount of liquid to the
pan (your choice: white wine, tomato sauce, chicken stock, etc.). Cover with foil and
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